Not quite sure about 'books' per se...

But Look up the:

Ethiopian Kitfo, 'Italian' Carpaccio, Hawaiian Poke, Japanese Cuisine {more than just Sushi}, Steak Tartare which is made differently in the various european countries. Not technically raw, but not cooked either, is Mexican Ceviche. Turkey does a Lamb version of Tartare, Kibbeh Naiyeh, Icli Kofte {Fish} and Cig Kofte...And virtually all of Eastern Asia has various Chicken and Pork dishes Raw - Though with the current Avian Flu I'd be leery of this one.

Buffalo and Horse meats are excellent.

Then there is the Icelandic and Inuit 'delicacies' of aged seal and whale blubber that is supposed to be reminiscent of a 'Fine Cheese'. Tweet